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Brisket bunny chow recipe

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A delicious dish originating from Durban's Indian community. Rich beef curry, made with masses of cardamom, garlic and garam masala, served in a hollowed-out loaf which soaks up the all gorgeous juices and fantastic flavours. See method

Serves
6

10 mins to prepare and 2 hrs 10 mins to cook

638 calories / serving

Ingredients

1 tbsp olive oil

2.5cm ginger, peeled and chopped

2 tsp turmeric

1 cinnamon stick

5 cardamon pods, lightly crushed

3 garlic cloves

1 tbsp garam masala

1 tbsp curry powder

1 tbsp chilli powder

1kg beef brisket, diced

1 onion, peeled and diced

400g tin chopped tomatoes

1 carrot, peeled and cut into large chunks

1 tbsp tomato purée

350ml vegetable stock

4 baking potatoes, peeled and cubed

3 small farmhouse loaves, halved and hollowed

coriander, to garnish

finely sliced red onion, to garnish

lemon wedges to serve

Each serving contains

Energy

2695kj638kcal32%

Fat

15g22%

Saturates

5g25%

Sugars

9g10%

Salt

Method

A delicious dish originating from Durban's Indian community. Rich beef curry, made with masses of cardamom, garlic and garam masala, served in a hollowed-out loaf which soaks up the all gorgeous juices and fantastic flavours.

Heat the oil in a large saucepan and fry all the spices for a few minutes until fragrant. Add the beef brisket and onion, then stir in the chopped tomatoes, carrot, tomato purée and vegetable stock.

Reduce the heat, cover and simmer gently for 2 hrs, until the beef is tender. Add the potatoes for the last 30 mins of cooking time.

Serve in the hollowed-out loaves, garnished with the coriander and red onion. Serve with lemon wedges.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.